Lasagna Soup

Ingredients

• 1 tablespoon TAO Tuscan Herb Infused Olive Oil

• 1 onion, diced

• 4 garlic cloves, minced

• 1/2 pound ground beef 

• 1/2 pound Italian Sausage

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 can diced tomatoes (14 ounce)

• 1 can tomato sauce (15 ounce)

• 4 cups chicken bone broth

• 2 bay leaves

• 8 lasagna noodles, broken into small pieces

• 1/4 cup TAO Black Mission Fig Balsamic Vinegar

• 1/4 cup chopped fresh parsley

• 1/2 cup grated Parmesan cheese, plus more for serving

• Ricotta cheese, for serving

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes.

2. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.

3. Stir in the dried oregano, dried basil, salt, and black pepper.

4. Add the diced tomatoes, tomato sauce, chicken or vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes.

5. Add the broken lasagna noodles to the pot and let them cook for about 10-12 minutes, or until they are tender.

6. Stir in the balsamic vinegar, chopped fresh parsley, and grated Parmesan cheese.

7. Serve the soup hot, with a dollop of ricotta cheese and extra Parmesan cheese on top.

Note: You can adjust the amount of balsamic vinegar to your liking. If you prefer a milder flavor, you can reduce the amount to 2-3 tablespoons. You can also add in other vegetables like bell peppers, zucchini, or mushrooms if you like.